Place the karela in the pressure cooker; add in 2 or 3 tablespoons of water, sprinkle some salt and some turmeric powder
After 20 minutes, line a large baking sheet with aluminium foil and spray the sheet with a oil spray and then transfer
Add turmeric, chilli powders and coriander powder and
In a kadai, heat oil and add mustard seeds
Now in the same kadhai, add 1 tblsp of oil, jeera and the finely chopped onions
Heat oil in a pan or kadai and add the bitter gourd slices
Heat up oil, add finely chopped
Add the onions and sauté for two to three minutes
Wash tamarind and soak it in little water and then mash it to make a thick pulp
Karela sabzi or karlyachi bhaji is a simple yet delectable recipe which requires less effort an Step 3
Add the cooked raisins, the turmeric powder, asafoetida powder, coriander, amchur powder and finally the Ker Sangri and give all the ingredients a good stir
cool completely, and transfer to a blender
Once the onions are golden, add the cooked karela Add 4 to 6 cups of water to the pan or until the Karela pieces are just submerged under water
Stir til the jaggery melts and gets well combined
1/4 teaspoon Asafoetida (hing) Method: To begin making the Kaarlyaachi Aambat Goad Bhaaji, first wash the bitter gourds, deseed the bitter gourds and cut into roundels
Now cut off both the ends and then cut them from the centre
4
Saute it for 4-5 mins
Potatoes also help in balancing all the sweet and bitter flavours Apply 1 t
Add salt,mix and cover with a lid and cook on slow flame How to make Bharwa Karela Recipe
Now in the same kadhai, add 1 tblsp of oil, jeera and the finely chopped onions
Stir again for about a minute
This shaak tastes better the next day, so do make a little extra
Add tamarind pulp, jaggery and mix
Now add the sliced onions and stir well
Immediately reduceflame, add gourds and sauté for 2-3 minutes